Dinner · Fish

Lemon-Garlic Baked Salmon

Salmon fillets baked with butter, lemon and garlic in about 15 minutes.

⏱ 20 min (5 min prep, 15 min cooking) 🍽 Serves 4 · 1 fillet quickleftovers gluten free
📅 Add to my plan

ContainsMilk, Fish. Check the labels on what you buy; brands differ.

Ingredients

Make 4 servings

  • Salmon

  • 4 fillet Salmon fillets, about 6 ounces each
  • 2 tbsp Butter, salted, melted
  • 1 tbsp Lemon juice (bottled)
  • 2 clove Garlic, minced
  • ½ tsp Table salt
  • ¼ tsp Ground black pepper
  • ½ tsp Paprika
  • 1 Lemon, cut in wedges
  • 1 tbsp Fresh parsley, chopped

Make it yourself

Make the butter yourself →

In the planner, Make it on the shopping list swaps the store item for these ingredients and puts the work on your prep day.

Nutrition

Nutrition coming: the USDA numbers for these ingredients are being added.

Steps

You’ll need: rimmed baking sheet, instant-read thermometer.

  1. Heat the oven to 400°F. Line a baking sheet with foil or parchment and set the fillets skin side down on it.
  2. Mix the melted butter, lemon juice and garlic and brush over the salmon. Sprinkle with salt, pepper and paprika.
  3. Bake 12 to 15 minutes, until the thickest part reaches 145°F and the flesh flakes easily with a fork.
  4. Sprinkle with parsley and serve with lemon wedges.

🌡 Safe temperaturesFish 145°F. Check the thickest part with a food thermometer (USDA). More on food safety.

Make aheadMix the lemon-garlic butter up to 3 days ahead.
↺ LeftoversFlake cold salmon onto a salad or into a wrap the next day.
🧒 With kidsCheck for pin bones by running a finger along the fillet before baking. A drizzle of honey on a kid portion helps (not for babies under 12 months).
Dairy-free swapUse olive oil instead of butter.

Goes well with

🍚 Baked Brown Rice🥕 Roasted Vegetables🫛 Garlic Butter Green Beans

Good to know

Cooking Fats Compared Salted vs. unsalted butter Table salt vs. kosher salt vs. sea salt Fresh vs. dried herbs Food Safety Basics

An original Teddy Rook Book recipe. Nutrition is estimated from USDA FoodData Central and changes with brands and portions.

@teddyrookbook GitHub